Bachour Bakery + Bistro opening March 25 on Brickell

Opening finally on March 25: Bachour Bakery + Bistro, the latest from 2016 James Beard Award semifinalist Antonio Bachour (formerly of St Regis Bal Harbour hotel) and former Eating House Chef/Partner Henry Hané, who will fuse their talents together in a collabo of sweet and savory.

On the sweet side: Petit Gateaux, ($5) a tiny chocolate cake with a crunchy rind and creamy filling, with varieties such as chocolate and vanilla anglaise brûlée; hazelnut, yuzu and passion fruit; mango coconut; and mojito; Verrines ($5) – small glasses filled with strawberries and cream; café con leche; and Key lime coconut mango; Pistachio Dacquoise, a cake with layers of pistachio meringue and whipped buttercream, topped with pistachio cream and fresh berries; a Guava and Cream Cheese Éclair; Tarts ($5) such as a hazelnut and chocolate with caramelized hazelnuts; or Key lime with fresh berries; and Loafs ($5) – hazelnut praline Madeleine; passion fruit and almond; and chocolate. There will also be Pastries ($3-$5) such as apple brioche filled with vanilla pastry cream; Nutella brioche; pastry cream and rum raisin roll; and assorted croissants; as well as; cookies, brownies, cheesecake, macaroons and chocolate bonbons.

Open Monday through Friday from 7 a.m.-7p.m. and Saturday and Sunday from 7 a.m.-5 p.m., Bachour Bakery + Bistro will serve breakfast, lunch, early dinner and an all-day weekend brunch.

Sous Chef Karina Rivera, who worked with Bachour for four years at the St Regis, with Celebrity Cruise Lines before that, and at high-end resorts in Cancun and Los Cabos, Mexico for years, will help Bachour and Hané head up the kitchen.